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Ingredientes
- 1 c. Bulgur wheat, coarse grain
- 2 c. Chicken stock fresh or possibly canned
- 1/2 c. Orzo pasta see * Note
- 3 x Green onions minced
- 1/4 c. Pine nuts toasted
- 1 Tbsp. Minced fresh parsley
- 2 x Large eggs beaten
- 1/4 c. Whipping cream
- 2 Tbsp. Pesto sauce in jar or possibly frzn Freshly-grnd black pepper to taste Salt to taste
Direcciones
- * Note: Can be found in Italian or possibly Greek markets.
- Combine the bulgur and the chicken stock in a small saucepan. Bring to a boil and simmer, covered, for 15 min till the bulgur has absorbed the stock. Set aside.
- In another small saucepan bring 2 c. water to a boil. Add in the orzo and cook till just tender. Drain well and set aside to cold.
- Combine the cooked bulgur, liquid removed orzo and the remaining ingredients in a mixing bowl. Pack the mix into well-greased timbale molds and place in a baking pan. Fill the pan with warm water so it comes one-third of the way up the sides of the molds.
- Bake, uncovered, in a 375 degree oven for 45 min. Remove the baking pan from the oven and remove the molds from the pan.
- Invert the timbales onto plates. If you have trouble getting the timbales out, run the blade of a table knife around the insides of the molds.
- Comments: I thought up this dish one day for a formal dinner party and now everybody loves it. I think you will too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.67g | 12% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 201mg | 8% |
| Potassium 286mg | 8% |
| Total Carbs 34.31g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 1.11g | 1% |
| Protein 9.6g | 15% |
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